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Triple Chocolate Peppermint Cheesecake

Source of Recipe


From "Old-Fashioned Holiday Recipes"



List of Ingredients



• Chocolate Crumb Crust (recipe follows)
  
• 1 cup (6 ounces) mint semisweet chocolate chips
  
• 1 cup (6 ounces) semisweet chocolate chips
  
• ¾ cup whipping cream
  
• 3 packages (8 ounces each) cream cheese, softened
  
• ¾ cup packed brown sugar
  
• 3 eggs
  
• ¼ cup unsweetened cocoa powder
  
• 1 tsp vanilla
  
• Sweetened whipped cream
  
• Crushed peppermint candy
  






Instructions



1. Preheat oven to 325° F. Prepare Chocolate Crumb Crust; set aside.
   Melt chocolates with cream in small heavy saucepan over low heat, stirring until smooth; set aside. Beat cream cheese in a large bowl with electric mixer on medium speed until fluffy. Beat in brown sugar until light and fluffy. Beat in eggs, one at a time, on low speed until well blended. Stir in cocoa and vanilla. Blend chocolate mixture into cream cheese mixture on low speed, scraping side of bowl frequently. Spoon into prepared crust.
   
   
2. Bake 45 to 50 minutes, or until center of cake is just set. Remove to a wire rack. Carefully loosen edges of cake with a thin knife. Cool completely on wire rack. Refrigerate several hours or overnight.
   
   
3. To serve, place on plate. Carefully remove side of pan. Place star tip in pastry bag; add sweetened whipped cream. Pipe rosettes on outside edge of cake. Sprinkle rosettes with crushed peppermint candy.
   
   Makes 1 (9-inch) cheesecake.
   
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   CHOCOLATE CRUMB CRUST:
   Preheat oven to 325° F. Combine 1 cup chocolate wafer crumbs and 3 tablespoons melted butter in small bowl until well blended. Press onto bottom of a 9-inch springform pan. Bake 10 minutes. Cool on wire rack while preparing filling.